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Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties

Sancho Bañón1, Pedro Díaz, Mariano Rodríguez

  • 1Department of Food Technology and Science and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, Murcia 30071, Spain.

Meat Science
|November 9, 2011
PubMed

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